Broccoli and Bacon Muffin Tin Frittatas

Frittata – it’s actually not in the name. “Frittata” comes from the Italian word friggere which roughly translates to “fried.” Luckily, there’s nothing fried about this wonderful, bariatric-friendly breakfast! These convenient, to-go portions are ideal for a quick meal or snack during the day.

Ingredients

• Cooking spray
• 2 cups small broccoli florets, cooked until crisp-tender
• 3 bacon slices, cooked and crumbled
• 8 large eggs
• 1/4 cup 2% reduced-fat milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 ounces sharp cheddar cheese, shredded (about 1/2 packed cup)

Directions

Step 1

Preheat oven to 350°F.

Step 2

Coat a 12-cup muffin pan with cooking spray. Divide broccoli and bacon evenly among muffin cups.

Step 3

Crack eggs into a large bowl. Add milk, salt, and pepper; stir with a whisk until well combined. Divide egg mixture evenly among muffin cups. Sprinkle cheese evenly on top. Bake at 350°F for 18 minutes or until just set. Cool on a wire rack for 2 to 3 minutes. Carefully run an offset spatula or butter knife around edges to loosen frittatas.

NUTRITIONAL FACTS

Serving Size: 1 frittata

RECIPE SOURCE

This recipe comes courtesy of CookingLight, and was written up by Ann Taylor Pittman.

https://www.cookinglight.com/recipes/broccoli-and-bacon-muffin-tin-frittatas